Recipe Tip: Rotolini di Zucchine

Top Recipe for 4 Persons by Falstaff Editorial Team. All ingredients and tips for getting it right. Grilled, rolled and stuffed: these courgettes with cream cheese filling are an ideal vegetarian summer dish.

Ingredients

• 60 g pine nuts
• 4 courgettes
• 250 g cream cheese
• 1 handful chives
• rucola/rocket
• olive oil, pepper

Steps

1. Put pine nuts on a dry baking tray and toast at 160 °C for 8 minutes, shaking the tray about half way
2. Preheat grill. Slice courgettes lengthwise on a mandoline or with a sharp knife in 5mm slices. Grill each side until char marks show but courgettes are still juicy.
3. Place on a work surface. Mix cream cheese with chopped chives and season with salt and pepper. Spread cream cheese mix on the courgette slices. Roll up carefully.
4. Place the courgette rolls, or rotoline di zucchini, upright on a serving platter, garnish with toasted pine nuts, rucola leaves and more choped chives. Drizzle with olive oil and serve.